Zaatar salmon & cucumber tzatziki

Zaatar salmon & cucumber tzatziki

A speedy, colourful and gently spiced supper that is a good source of omega-3 fatty acids.

4 out of 5 stars(8) Rate this recipe
HealthyHigh in omega 31 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 200g midi cucumber
  • ¼ tsp fine sea salt
  • 1 clove/s garlic
  • 100g Essential Greek Style Yogurt
  • 1 tbsp Essential Olive Oil
  • 2 salmon fillets
  • 1 tsp Cooks' Ingredients Zaatar
  • 300g pouches The Levantine Table Freekeh, Black Rice & Chickpeas
  • Pomegranate seeds, for scattering (optional)

Method

  1. Preheat the grill to high and set a rack inside about 2/3 of the way up. Coarsely grate the cucumber into a sieve set over a bowl. Stir in the salt; set aside for 5 minutes. Meanwhile, finely grate about ¼ of the garlic into a bowl and stir in the yogurt; set aside.

  2. Grate the remaining garlic into a separate small bowl and mix with the oil. Put the salmon fillets skin-side down on a foil-lined baking tray and brush with the garlic oil. Season and scatter over the zaatar. Grill for 7-8 minutes (or longer, if needed) until cooked through, opaque and the flesh flakes easily with a fork (it’s important the fillets aren’t too close to the heat, otherwise the zaatar will burn). Meanwhile, heat the pack of freekeh, black rice & chickpeas according to pack instructions

  3. Press the cucumber in the sieve with the back of a spoon to remove the excess liquid. Stir the cucumber into the garlic-yogurt mixture and serve with the salmon and grain mix. Scatter some pomegranate seeds over the top, if liked.

Cook’s tip

Don’t discard the cucumber liquid. It can be used in salad dressings or added to soups or stews.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,107kJ/ 504kcals

Fat

23g

Saturated Fat

4.6g

Carbohydrates

38g

Sugars

6.5g

Fibre

7g

Protein

32g

Salt

2.2g

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